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Ingredients

• 2 pounds boneless beef top round steak, cut into 1-inch cubes
• 2 tablespoons cooking oil
• 3 large leeks or medium onions, sliced
• 2 12 ounce cans beer (3 cups)
• 1/4 cup red wine vinegar
• 3 tablespoons brown sugar
• 2 tablespoons instant beef bouillon granules
• 4 cloves garlic, minced
• 2 bay leaves
• 2 teaspoons dried thyme, crushed
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon pepper
• 1 pound carrots, peeled and cut diagonally into 1/2-inch slices
• 4 parsnips, peeled and cut diagonally into 1/2-inch slices
• 1/4 cup water
• 2 tablespoons quick-cooking tapioca
• Hot cooked wide noodles

Description

This French Stew Makes Enough For Two Meals. You Can Serve One Portion Now And Refrigerate Or Freeze The Rest To Enjoy Later.

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